Soft and Chewy Sugar-Doodle Vanilla Cookies
"These cookies are a hybrid between a sugar cookie and a snickerdoodle, and are scented abundantly with vanilla. They have wonderfully chewy edges, thanks to the addition of bread flour, and soft, tender centers. The dough comes together very easily and quickly but needs to be refrigerated for at least 3 hours prior to baking so the cookies bake up thick, puffy, and chewy. The dough can be refrigerated for up to 5 days so you can bake off one or two cookies at a time, if preferred. This is a small-batch recipe and makes just one-dozen, perfect for times when more is not always better...."
INGREDIENTS
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1/2 cup unsalted butter, softened (1 stick)
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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1 large egg
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2 tablespoons cream or milk
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1 1/2 teaspoons vanilla extract
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1 cup all-purpose flour
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3/4 cup bread flour (all-purpose flour may be substituted and used exclusively; bread flour yields chewier cookies and is recommended)
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1 teaspoon baking soda
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1/4 teaspoon salt, optional and to taste
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